Posted 7/30/2011 2:10:42 PM
Deborah from Tennessee
I made this yesterday with a couple of changes. I added strawberry flavoring to the pink layer instead of the almond to give it that true neapolitan ice cream flavor. Also, I'm not much on canned frosting, so I made a simple chocolate glaze from powdered sugar, cocoa powder, vanilla and milk and drizzled that over the top. The cake baked up beautifully, looks great and tastes delicious.
I did, however, have one problem. The cake was so light and fluffy that it stuck to my cooling rack and was hard to get moved to the cake plate. I lost some of the bottom trying to move it. Next time I'll allow it to cool directly on the cake plate so I won't have to move it. Also, I wondered if melting some baking squares instead of using chocolate syrup would make it less crumbly.